2 tablespoons water
1 large onion — sliced…
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Archive for the ‘Soy’ Category
2 tablespoons water
1 cup dried black beans
1 package veggie ground “beef”, such as Yves…
1 1/2 cups dry chunk beef style TVP
5 cups water…
1 pound tofu (use rinsed firm water-packed), cut in 1-½ inch cube
¼ cup soy sauce…
When I first became a vegetarian many years ago, one of the first recipes I adapted was my mother’s beef stew. Back then I used tempeh and browned it in oil. But once I discovered TVP chunks, I liked them even better. This stew is super low in fat and a complete meal in itself!
My favorite pasta recipe is a creamy basil sauce over any kind of pasta.
1 1/2 teaspoons hot curry powder
1/2 teaspoon ground cumin…
Fresh and dried mushrooms combine for a woodsy mushroom-flavored risotto that needs no watching or constant stirring like traditional risottos. Instead, spend your time with your family, soaking in the tub, or reading a good book.
3 cups water
1 cup dried red beans…
Arrange the noodles on, and garnish with sesame seeds and chinese parsley.
1 pound spaghetti
1 pound vegetables — cut for stir-fry (can use frozen vegetables; I like a mixture that includes broccoli and carrots) …
Hints: Rice vinegar and chili garlic sauce may be found in most supermarkets in the oriental section. One brand of chili-garlic sauce is made by Huy Fong Foods. It is quite spicy, so you may need to adjust the amount used according to your tastes. I use a small amount of sesame oil in this recipe for the unique taste it adds to foods. It may be omitted, if desired. This dish keeps well in the refrigerator and may also be served cold. This is great to fix on those busy evenings when everyone is eating at different times because it tastes best at room temperature.
Hints: Rice noodles are available in most markets and natural food stores. They usually take very little time to cook and most packages will have detailed directions on the labels.
1 15-ounce can black beans — drained, rinsed, and slightly mashed
1 28-ounce can crushed tomatoes — with liquid …
5 large portobello mushroom caps
1 carrot, diced…
- Jacked-Up Vegan RibsJackfruit adds tenderness, moisture, and a pull-apart texture to these incredible seitan-based vegan ribs. No one will believe they are fat-free! I wish I had an interesting story behind this recipe, but the truth is, I saw a photo by Lacey, blogger at Avocados and Ales, of seitan-jackfruit ribs in the very popular Facebook group […]
- “Tell Me Your Story”: SOS RadioLife has been taking me back to remember my time as a young graduate student and then writing adjunct instructor in the English Department at the University of California, Irvine. During that time, the composition program was growing in leaps and bounds. When I started, it was all run by graduate students farther along into […]